Tuesday, January 29, 2013

I
love salmon any which way I can get it, but it’s so expensive where I live we
just don’t eat it much. Fortunately for my fish-loving family, my local grocer
had some wild salmon on sale last week and I caved … literally. I bought ALL of
it. Salmon freezes really well – just love it up with some freezer paper and
tape. So anyhow – get ready for some wild and crazy salmon recipes to be
popping up with a bit more frequency.

I have been ogling this recipe for more than a year and could not wait to make it. I
love the exotic spices and flavors that are thrown together – they don’t mask
the flavor of the salmon, they complement it. This is delightful and I’d highly
recommend trying it out on your family, even if they aren’t fans of salmon.
They just might be converted!

(If you want to make it even healthier - substitute low-fat Greek yogurt for the sour cream.)

Monday, January 28, 2013

Every
once in a while, you stumble upon a recipe that makes you stop, take a step
back, take a step forward, and go, “Ohhhhhhhh.” Making this machaca was my
first time cooking oxtails – and ohmygoodnessgracious are they good eating! You
may want to plan the day so you are out of the house while this is cooking – I
was tempted to lick the slow cooker several times and I almost burnt my nose
shoving my face closer, closer still to get a good whiff.

We
have absolutely no changes or variations whatsoever to recommend for this
recipe. It is sumptuously perfect as is … be it for breakfast, lunch or dinner.

Sunday, January 27, 2013

I have
been having a love affair with Korean-style short ribs ever since my neighbor
introduced me to the cut a few months ago (see Grilled Korean Short Ribs). I was begging my
husband to grill them almost every weekend until he finally rebelled, forcing
me to find a way to create the tantalizing taste without the grill. Then the helpful man actually helped in his own demise – he bought Slow Cooker Revolution for me. Lo and behold, inside was a recipe
for slow-cooked Korean Braised Short Ribs. And he doesn’t understand why I mock
him so often. (Nothing but love baby,
nothing but love!)

I
almost drooled while reading the recipe, which is usually enough to get me to
make something. The addition of pears and microwave-browned bones piqued my
curiosity so much I decided to make it immediately. I can’t recommend this
recipe more; it’s packed with depths of flavor and is the perfect, hearty
winter meal. Make it for people you love – the rest of them don’t deserve it!

Korean Braised
Short Ribs

Courtesy of
America’s Test Kitchen’s Slow Cooker Revolution

Serves
4

2.5
lbs bone-in English-style short ribs, meat and bones separated

1
pear, peeled, cored, and chopped coarsely

½
cup soy sauce

6
garlic cloves, minced

3
scallions, sliced thin

4
tsp minced or grated fresh ginger

1
tbsp rice vinegar

1
cup low-sodium chicken broth

3
tbsp instant tapioca

Salt
and pepper

2
tbsp minced, fresh cilantro

Arrange
beef bones in a dish and microwave until well-browned, 10-15 minutes. Transfer
to slow cooker.

Season
short ribs with salt and pepper and nestle in slow cooker. Cover and cook until
tender, 9-11 hours on low, or 5-7 hours on high.

Transfer
short ribs to serving platter and tent loosely with foil. Let braising liquid
settle for 5 minutes, then remove fat from surface using a large spoon. Remove
bones and season sauce with salt/pepper to taste. Stir in cilantro. Spoon sauce
over ribs and serve.

Saturday, January 26, 2013

This
is a rather Italian take on meatloaf, but I swear I channeled Julia Child when
I sliced into this, revealing the spinach and mozzarella deliciousness in its
depths. “Quelle surprise!” I shouted joyously from the kitchen, startling the
man, boy, and two rather ornery cats. Now we just needed to impress the judges.

My
husband, who is leery of anything served sans potatoes, sniffed at it, smiled,
and dived in (I served this over mashed cauliflower to fool the husband - I'm sneaky that way). Then the boy toddled over to his plate with plastic blocks in both hands.
He gazed longingly at the slice of meatloaf, presumably contemplating whether
to drop his toys and use his hands or utilize his patented “face to plate”
approach. The latter won out in this mental dilemma and he happily buried his
face in his plate. The only time I saw him happier that evening was when he
discovered pulling on the mozzarella filling created strings of gooey cheese he
could drag all over the house.

Press
half of chicken mixture into loaf pan, creating a one-inch indentation down the
center. Leave one-inch thickness on all sides. Mix together spinach and 3/4 cup
mozzarella cheese and spoon into the indentation. Cover with remaining chicken
mixture and seal edges.

Top
with remaining ¾ cup marinara sauce and ¾ cup cheese and bake for 50-60
minutes, or until internal temperature reaches 160˚. Let stand for 10 minutes
and then lift out of loaf pan using foil edges. Slice and serve with additional
marinara sauce, if desired.

Friday, January 25, 2013

This
soup will knock your socks off. And even though it’s so darned easy to throw
together, I have listed a few shortcuts you can take. Now go! Get to the store
before the snow starts to stick and buy ye some Asian staples to make this
immediately. It will warm your belly on this chilly winter’s night!

6
fresh kaffir lime leaves (I can’t find
these where I live – so I sprinkle some lime zest from the lime I’m already
using over the top of the soup when I serve it. It’s pretty and tasty!)

3
tbsp fresh lime juice

Salt
and freshly ground pepper

¾
pound medium shrimp, shelled and deveined

Cooked
rice vermicelli

In
a blender [or food processor], combine the chiles, lemongrass, garlic, ginger,
shallot and ¼ cup of water and puree until smooth.

Editor’s Note: Here’s the deal. Don’t waste time chopping stuff that is going into a blender or food processor. Just give it a whack and toss it in.

What? Oh, you want to save more time? Ok – instead of whacking at garlic, lemongrass and ginger, pick thy up some of these gems from Gourmet Garden. They’re in the produce section of the grocery. You’re welcome.

In
a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over
moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the
coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1½ cups of
water and bring to a gentle boil. Simmer over low heat, stirring occasionally,
until the soup is flavorful and slightly reduced, about 15 minutes.

Stir
the lime juice into the soup and season with salt and pepper. Add the shrimp
and simmer until slightly curled and just cooked through, about 1 minute. Ladle
the soup into bowls, add the rice noodles, sprinkle with lime zest if using,
and serve with copious amounts of napkins. And then try to figure out if this should be eaten with a fork or a spoon. My son prefers the mouth-to-plate approach and I think he's on to something.

Friday, January 18, 2013

If
you have ever wondered how Michael Symon became such an amazing cook, here is the answer. If I grew up on food that tasted like this, I’d be a chef,
too! (And probably 300 lbs but I digress.)
Before you start searching for the hidden healthy foods in the ingredients, let
me stop you. There aren’t any. This is a meal to save for a special occasion. I
test recipes like this because we all want a treat every once in a while, and
we all know nothing is worse than whipping up an amazing looking meal only to
have it taste like dog food. You eat it anyways, because after all you put so
much time and energy into it, right? Don’t do that to yourself!

This
is just spectacular – I kept putting off making it because I have been so
disappointed in lasagna in the past. It takes so long to make and it invariably
looks and tastes like mush. But alas, Michael's mother has created the perfect lasagna. I have no other
words!

*
If you can’t find pork neck bones, don’t
panic. I used 3 turkey necks I had stored in the freezer and the results were
still fantastic. Use your imagination.

In
a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the
onion, garlic, and a three-finger pinch of salt and sweat them until they're
translucent, about 2 minutes. Add the neck bones and let them brown, about 5
minutes. Add the ground veal, beef and sausage, and season with another healthy
pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the
white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of
the pot with a wooden spoon, making sure to get all of the browned bits into
the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over
medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat
that rises to the surface.

Bring
a large pot of water to a boil over medium heat. Add enough salt so that it
tastes seasoned and allow the water to return to a boil. Add the noodles and
cook until al dente. Drain well and set aside.

In
a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and
Parmesan with a pinch of salt.

Preheat
the oven to 350˚.

Ladle
about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles
followed by a layer of sauce and then some of the ricotta mixture. Top with a
layer of mozzarella, smoothing it with a spatula to the edges. Repeat the
process until the pan is full. Finish with a final layer of noodles, sauce, the
mozzarella, and Parmesan.

Cover
the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30
minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before
serving.

Thursday, January 17, 2013

I
have recently become a huge fan of Asian cooking (Vietnamese, Thai, Korean, Chinese
– you name it!) and am diving head-first into unchartered territory. Although I
lacked the requisite bamboo steamer and wok this recipe calls for, I had
delightful (if not delightful looking) results using my rice steamer’s
vegetable tray. Because these dumplings were so amazing, I will be investing in
the appropriate cookware sooner than later. They really are like a party in
your mouth – fabulous!!

Shrimp and
Ginger Siu Mai Dumplings

Courtesy of Tyler
Florence’s Real Kitchen

Yields
36 dumplings

1
pound shrimp, shelled and deveined

½
pound ground pork

1
green onion, finely chopped

3
garlic cloves, minced

1
(2-inch) piece fresh ginger, grated

2
egg whites

2
teaspoons cornstarch

½
lemon, juiced

1
tablespoon low-sodium soy sauce, plus some for dipping

1
tablespoon sesame oil

¼
teaspoon salt

¼
teaspoon ground black pepper

For
the Wrappers:

1
(10-ounce) package round wonton wrappers

Canola
oil, for brushing the steamer

Savoy
cabbage, for lining the steamer, optional

Micro
Arugula, for garnish

For
the Dipping Sauce:

½
cup mirin or sake

3
tbsp low-sodium soy sauce

3
tbsp rice wine vinegar

1
shallot, cut in paper-thin circles

1-inch
piece of ginger, grated

Special
equipment: wok, bamboo steamer

To
make the shrimp filling: Pulse all the ingredients in a food processor until
partly smooth but not completely pureed. It should have a little texture.
Season with salt and pepper.

To
assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold
water and then drop 1 tablespoon of the filling onto the center of a wrapper
(dipping the spoon in cold water first will make the filling come off easier).
Gather the edges of the wrapper up around the filling and squeeze the sides
slightly with your fingers. The sides will naturally pleat, leaving the filling
slightly exposed. Tap the dumpling on the table so the bottom is flat and it
stands upright. Repeat with the remaining wrappers and filling. (You can freeze
the leftover filling for 2 or 3 weeks.)

Lightly
oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage
leaves. Stand the dumplings in the steamer in a single layer and don't let them
touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1
to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot,
then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the
filling feels firm and is cooked through.

Meanwhile,
warm all the dipping sauce ingredients together in a pot for a couple of
minutes until heated through.

Serve
in the steamer basket and garnish with micro arugula and dipping sauce.

Tuesday, January 15, 2013

I was too busy this weekend to finish up Chicken Week so I'm sneaking in the last recipe today! Enjoy!

* Healthy * Low-Carb * Weekend Winner *

This
is one of my all-time favorite roasted chicken recipes. I love the incredible
flavor and the fact it makes its own balsamic roasted onions!

Balsamic Roast
Chicken

Adapted from Suzanne Somers’ Get Skinny on Fabulous Food

Serves
4 to 6

1
5- to 6-lb whole chicken (organic, hormone-free is best)

2
tbsp fresh rosemary, chopped

2
tsp sea salt

3
garlic cloves, chopped

1
tbsp freshly ground black pepper

2
red onions, chopped

1/4
cup balsamic vinegar

1/4
cup red table wine (the better the wine, the better the flavor)

Preheat
the oven to 350˚.

To
clean the chicken, remove any fatty pieces. Pull out the neck, giblets, and
liver and reserve. Rinse the bird and pat dry.

Editor’s
Note:
A little tip I learned from Ruth Reichl –
place the excess fat under the skin of the chicken over the breasts – the
chicken will self-baste!

In
a small dish, combine the rosemary, sea salt, garlic, and pepper. Rub this
mixture all over the raw chicken inside and out. Let sit for at least 1 hour.
You can do this step up to 24 hours in advance so the flavors take hold. Cover
the chicken and place in the refrigerator.

Place
the neck, giblets, and liver on the bottom of a roasting pan. Sprinkle the
chopped red onions on top. Then place the whole chicken on top of the onions.
Pour the balsamic vinegar and wine over the chicken.

Roast
the chicken in the oven for approximately 2 hours (20 minutes per pound).

Carve
the chicken and serve with the balsamic and onion mixture from the bottom of
the pan.

Editor's Note:We recently tweaked this recipe to add roasted Brussels sprouts. Simply trim or halve the sprouts and toss with extra virgin olive oil, salt and pepper. Roast on a baking sheet at 400 degrees for 20-30 minutes. Then we tossed the sprouts with the balsamic onion mixture from the chicken. AMAZING!!!

Saturday, January 12, 2013

This is a fantastically
simple, incredibly forgiving, and delicious dish from Jacques Pépin. I had
never cooked with juniper berries and after tasting this dish I became
mesmerized by their flavor. It’s an intangible spice that is beautifully complemented
by yogurt-mashed potatoes.

Spicy
Chicken Breasts

Courtesy
of Essential Pépin

Serves 4

½ tsp juniper berries

½ tsp coriander seeds

½ tsp mustard seeds

½ tsp salt

4 boneless, skinless
chicken breasts (about 6 oz each)

1½ tbsp olive oil

Combine the juniper
berries, coriander seeds, and mustard seeds in a small skillet and cook over
medium-high heat for 2 minutes, or until lightly toasted and fragrant. Transfer
the toasted spices to a spice grinder or coffee grinder, add the salt, and process
for 20 to 30 seconds, until finely ground.

Sprinkle both sides of
the chicken breasts with the spice mixture and rub it gently into the meat.
Brush the breasts on both sides with the olive oil. (The recipe can be prepared to this point up to 12 hours ahead. Wrap the
chicken in plastic wrap and refrigerate until ready to cook.)

Preheat the oven to 180˚.

Heat a very large
nonstick skillet until it is hot. Add the chicken breasts and cook over
medium-high heat for 3 minutes. Turn the breasts over and cook for 3 minutes on
the other side.

Arrange the breasts on
an ovenproof platter and place them in the oven for at least 10 minutes to
finish cooking. (The chicken can be kept
warm in the oven for up to 45 minutes.)

Friday, January 11, 2013

Welcome to Chicken Week, Day 4 at The Helpful Husband! Join us as we share our favorite chicken dishes from 2012!So, enough of the easy
chicken dishes. Roll up your sleeves, prep the ingredients in advance and dig
into this gorgeous fricassee this weekend. I love preparing this on a chilly
weekend day, while the boys sit and drool in anticipation of this luxuriously
rich and satisfying meal.

Chicken
Fricassee (Fricassée de Poulet à L’Ancienne)

Courtesy
of Martha Stewart Living

Serves 4

1 whole chicken (3½ to
4 lbs), cut into 11 pieces (Have your
butcher cut the breasts in half, keeping the wings attached but removing the
wing tips. Reserve back and wing tips for another use, such as stock.)

Coarse salt and freshly
ground pepper

3 tbsp unsalted butter,
softened, divided

1 tbsp extra-virgin
olive oil

1 small yellow onion,
cut into ¼-inch dice (1 cup)

1 carrot, cut into ¼-inch
dice (1/2 cup)

1 celery stalk, cut
into ¼-inch dice (1/3 cup)

8 oz cremini mushrooms,
trimmed and quartered

2 tbsp all-purpose
flour

2/3 cup dry white wine

4 cups chicken broth

2 sprigs fresh
flat-leaf parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room
temperature

¼ cup heavy cream

2 to 3 tbsp roughly
chopped fresh tarragon leaves

2 tbsp fresh lemon
juice

Season chicken on both
sides with 1 tablespoon salt and ½ teaspoon pepper. Preheat a Dutch oven or
other large heavy pot over medium-high heat. Add 2 tablespoons butter and the
oil to pot. When butter melts and foam subsides, add half the chicken, skin
side down, in a single layer; do not crowd pot. (If butter begins to blacken,
lower heat.) Fry chicken, turning once, until golden brown on both sides, about
10 minutes total, and transfer to a plate. Repeat with remaining chicken.

Reduce heat to medium,
and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned
bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and
golden brown in places, 8 to 10 minutes.

Add mushrooms, and
cook, stirring occasionally, until mushrooms darken, become glossy, and begin
to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is
absorbed by vegetables and is no longer visible, about 1 minute.

Add wine to pot, and
bring to a boil, stirring until liquid just thickens, about 45 seconds. Add
broth, and stir.

Place chicken, skin
side up, in a single layer on vegetables; pour juices that have accumulated on
plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with
kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover
partially. Cook until internal temperature of thickest part of chicken
registers 165˚, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer
liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

To make the liaison
(sauce thickener), whisk together egg yolks and cream in a medium bowl.
Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into
liaison to temper it. Stir tempered liaison into pot.

Return chicken to pot.
Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir
gently to combine, and serve.

Wednesday, January 9, 2013

Welcome to Chicken Week, Day 3 at The Helpful Husband! Join us as we drool over our favorite chicken recipes from 2012!

If you are looking for
the perfect roast chicken, look no further. I have made about 4711 roasted
chickens and this. Is. The. Best. Ever. I dare you to make this and tell me
otherwise.

You don’t even need to
make the croutons – although if you’re splurging or having company they are
magnificent. Serve this up with a ton of roasted vegetables and garlicky
spinach and don’t forget the pan juices – they are out of this world without
any tweaking.

I literally expected someone to throw me a parade after I made this chicken the first time. Your family may start worshiping your cooking skills – go ahead and gloat a little bit. You deserve it!

Tuesday, January 8, 2013

Welcome to Chicken Week, Day 2 at The Helpful Husband! Join us as we drool over our favorite chicken recipes of 2012!We love Shake'N Bake.
When I was pregnant I think we ate it twice a week … probably explains why the
kid is crazy about it, too, eh? Here is a version that is not only healthier,
it’s gluten-free and turns the skin into crispy-crunchy goodness. Keep an eye
out for upcoming variations – I’m on a mission to tweak this into versions with
extra kick, herbs, etc!

1 to 2 cup rice flour (1 cup for 6 or less pieces, 2 cups for up to
12 pieces)

¼ cup good-quality
sweet paprika

½ tsp red pepper

½ tsp black pepper

1 tsp cumin

1 tsp granulated garlic

1 tsp toasted onion
powder

1 tsp sea salt

4-12 chicken thighs or
drumsticks

Preheat the oven to 375˚.

Add all the ingredients
but the chicken into a plastic or brown bag. Add chicken pieces, 1-2 at a time,
to bag and shake. Place onto a foil or parchment paper lined large baking
sheet. Cook for 30-45 minutes or until the internal temperature of the chicken
reaches 165˚.

Monday, January 7, 2013

Welcome to Chicken Week at The Helpful Husband! Join us as we drool over our favorite chicken recipes of 2012!We make this decadent meal a few times a month and it never ceases to grace my
family's faces with goofy grins. It is perfect for a weeknight dinner and tastes so rich
and delicious your family will have no idea they’re devouring healthy food!

While chicken legs are
a flavorful and inexpensive choice, we love thighs the best. I buy them in bulk
and freeze them in family-size portions. You can do this with any part of the
chicken.

Editor’s Note:
This is listed as a weeknight meal, but
remember to throw it in the marinade the day before!

Place the chicken in a
large, resealable zip-top bag or container and pour in the marinade. Toss the
chicken inside the bag to cover evenly with the marinade and refrigerate for
6-8 hours or as long as overnight.

Preheat oven to 400°.
Place the chicken on a rack in a foil lined roasting pan. Create a loose tent
over the chicken with foil.

Roast the chicken in
the center of the oven 30 minutes; remove foil and continue to cook, basting
occasionally until the internal temperature is 165°-170°, about 45 minutes
longer (Insert thermometer between the leg and the thigh).

Friday, January 4, 2013

* Slow-Cooker * Healthy *This
is a 2-hour slow cooker meal – it does not require you to get everything going
in the morning. And don’t skip the red cabbage as a topping – I was delighted
with how well it paired with the rich chicken and beans. Even my husband, who I
usually have to force feed healthy food, was throwing it on his tacos. We served
this with a ton of toppings – sour cream, spicy guacamole, pickled cabbage,
shredded cheese, pickled jalapenos, pico de gallo – throw on whatever makes
your mouth happy!

Thursday, January 3, 2013

* Gluten-Free * Healthy * Weeknight Meal *When
I saw the ingredients for this recipe, I literally started drooling. Chicken is
a healthier alternative to ground pork or beef, but you run the risk of having
dry, tough meatballs ... these are jam-packed with flavor and dry isn't an adjective they've ever heard of.

You can do anything with these little jewels, but I think
they’re best tucked into lettuce wraps with some chili sauce, or served plain
over rice noodles. Properly cooked, rice noodles are marvelously fun to slurp
up for kids and adults alike.

Special thanks to my friend Sofia for teaching me how to properly cook rice noodles - boy does that make a world of difference!!!

Preheat
the oven to 400°. Position a rack in the top third of the oven. If using
chicken thighs, place them in a food processor and pulse the chicken until
coarsely ground. Transfer ground chicken or thigh meat to a bowl. Add the fish
sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch,
salt and pepper and mix with your hands.

Line
a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate.
Using slightly moistened hands, roll the chicken mixture into 1½ -inch balls. (For best results, refrigerate the meatballs at this point for 1 hour.)Roll the meatballs in the sugar until they are evenly coated.Transfer the
meatballs to the prepared baking sheet and bake them for 15 minutes, until they
are lightly browned and cooked through. (You may want to turn them halfway through.)

Meanwhile,
prepare the rice noodles, if desired. Transfer the meatballs to the platter and
serve with chili sauce and lettuce, rice noodles or rice.

Rice Noodles

Bring
a large pot of water to a boil. Add a few shakes of soy sauce and turn off the
heat. Add the rice noodles and let soak until ready to use, at least 10
minutes. Drain immediately before serving.